Catalan Creams
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Corn starch
- 2 ½ cups milk
- 1 pc Lemon peel (from an unwaxed lemon)
- ½ stick cinnamon
- 5 egg yolks
- ½ cup sugar (scant)
Product recommendation
Traditionally a special sort of searing iron was used to caramelise the sugar.
Preparation steps
1.
Mix the cornflour with 3-4 tbsp milk. Bring the rest of the milk to the boil with the lemon peel and cinnamon.
2.
Beat the egg yolks with 75 g sugar until white and fluffy. Fold in the cornflour mixture. Pour the hot milk over the mixture through a sieve, then stir over hot water until thickened and creamy. Divide between 4 ramekins, allow to cool, then chill in the refrigerator for at least 2 hours.
3.
Shortly before serving, sprinkle the remaining sugar over the crema catalana. Use a chef's blowtorch to caramelise the sugar until golden.
